Sea Bass Greek Style
Submitted by mkeeler
Seared sea bass baked in a slow-simmered Greek tomato sauce with garlic, onions, white wine, rosemary, and bay leaves. Feeds eight and fills the kitchen with Mediterranean aromas.
YIELD
8 servingsPREP
15 minCOOK
25 minREADY
40 minGreek-style fish means one thing: a rustic, garlicky tomato sauce that does all the heavy lifting while the fish stays tender and flaky underneath.
You start by searing the flour-dusted sea bass fillets to seal in moisture, then build the sauce separately with six cloves of crushed garlic, onions, a whole bunch of parsley, canned and fresh tomatoes, rosemary, bay leaves, and a splash of dry white wine.
Forty minutes of simmering concentrates those flavors into something rich and deeply savory.
Pour that sauce over the seared fillets, bake until just done, and finish with fresh lemon wedges. This is the kind of Mediterranean cooking that turns a weeknight into a trip to the islands.
Kitchen Tips
- Sear the fillets quickly on high heat just to seal the outside. They finish cooking in the oven, so don’t worry about cooking them through at this stage.
- The sauce benefits from a full 40 minutes of simmering. Don’t rush it. That slow reduction is what builds the depth of flavor.
- Serve with crusty bread to soak up every last drop of that tomato-wine sauce. Leaving it on the plate would be a crime.
Ingredients
Directions
Dust the sea bass fillets with the flour.
In a large skillet place the 2 tablespoons of olive oil and heat it on medium high until it is hot. Quickly sear the fillets on both sides so that they are sealed. Place the fish in a large baking pan and sprinkle on the lemon juice. Set the fish aside.
In a medium skillet place the 3 tablespoons of vegetable oil and heat on medium high until it is hot. Add the onions, garlic, and parsley. Sauté the ingredients for 3 to 4 minutes, or until the onions are translucent. Add the pepper and stir it in.
In a medium large saucepan place the sautéed onion mixture, canned tomatoes, chopped tomato, bay leaves, rosemary, and white wine. Stir the ingredients together and simmer them on low heat for 40 minutes.
Preheat the oven to 350℉ (180℃). Pour the sauce over the fish and bake it for 20 minutes, or until it is just done.
Garnish the dish with the lemon wedges.
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